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Emu Oil Research

Physiology of the Emu
Influence of Diet on Emu Oil

Influence of type of dietary fat on composition of emu oil and meat.

Investigators

Donald C. Beitz
Jerry L. Sell
Dong U. Ahn
Frederick C. Parrish
Shelley L. Oren
Lois M. Beckerbauer

Objective:
The goal of this research was to characterize the effect of a highly unsaturated dietary fat (soy oil) and a highly saturated dietary fat (beef tallow) on the composition of emu oil and emu meat and eating quality of emu meat.

Summary:
Male and female emus were fed a diet rich in saturated fat (beef tallow) or a diet rich in unsaturated fat (soybean oil) until they weighed about 34 kilograms. Samples of external (back fat) and internal (retroperitoneal) adipose tissues and samples of six major meat cuts were taken for determinations of composition. Emus fed the two different diets grew at similar rates, but the male emus had a higher percentage of carcass fat. The adipose tissue cells from males were larger than those from females. All six meat cuts averaged 2.2% fat, with the regular filet having the greatest (3.6%) and the inside and outside drums the least (1.7%). Cholesterol concentration of all size meat cuts averaged 32.2 milligrams per 100 grams of meat. Diet did not influence cholesterol content of the oil. Fan filet had the greatest concentration of cholesterol (43.5 mg/100g), and the inside and outside drums had the least (28.2mg/100g). Source of dietary fat had no effect on fat and cholesterol content of the meats. Meat from emus fed beef tallow was more tender and juicy. Fan filets were the most tender meat, had the least intense flavor, and was the most flavorful. By using the triangle test, untrained panelists were able to discriminate between emu meat and beef. Source of dietary fat did not influence fatty acid composition of the meats. As expected, the soy oil-fed emus produced a more polyunsaturated oil than did the tallow-fed emus.

Courtesy of AEA